Cauliflower and Cheese Soup / A guest post from "Krithi's Kitchen"

 

Today I am going to introduce to you,my wonderful blog friend Krithi of "Krithi's Kitchen".She is one among those,whom I cherish most for  their ability to take perfect pictures.She has a wonderful blog ,which ranges from traditional recipes to ultra modern recipes.Be it her "Murukku " or her "Pizza",she rocks in everything.Other than blogging,we exchange so manything between us.Thanks for Blogger ,for giving me like these best friends. From now,on I will be having guests in my space.If you want to be my guest,feel free to write to me at,savitha.ganesan@gmail.com or savithakitchen@gmail.com
And now over to her...

 

    Savitha and I are pretty close blog buddies. I still remember when we first got into
chatting. It was when she blogged about her Strawberry Banana Smoothie when
we started exchanging comments and started chatting. Web chats got more than
just food when she was pregnant with her second kid the same time that I was with
Lil Kavin and she was a real support on tips on what to eat and to tackle glucose
levels.. When I was skeptical on getting back to blogging full-fledged after a baby
she was an inspiration which had me back. When she asked for a guest post in her
space I immediately agreed. Who wouldn't want to be a guest.. right? Thank you
Savitha for the lovely opportunity!!

This Cauliflower and Cheese Soup is something I have been wanting to make ever
since I got this "Williams Sonoma - Soup" book.





Ingredients:
Serves - 2; Double the quantity for 4 people
Cauliflower florets - 3 cups (about half of a medium head, cleaned)
Onion - chopped - 3/4 cup
Garlic cloves - 2 - minced
Sharp Cheddar cheese - grated - 1/2 cup (I used reduced fat)
Vegetable broth / Homemade Vegetable Stock - 2 cups
Salt - to taste
Pepper - to taste (recipe called for white pepper)
Olive oil - 1 tbsp
Parsley / cilantro - chopped fine - 1 tbsp

 

Method:
Heat oil a large soup pot and saute the onions and garlic until soft. Add the
cauliflower florets and the vegetable stock with a little salt. Cover and boil in
medium heat for 20 minutes. Remove from heat and allow it to cool a little. Scoop
the cauliflower and onions using a slotted spoon and transfer to a blender and blend
to a fine puree. This can be done in batches or an immersion blender can be used.
Return the puree to the pot and heat for 5 minutes adding salt and pepper. Add the
grated cheese and heat until the cheese is melted. Remove from heat and serve
hot sprinkled with finely chopped cilantro. This is a super creamy soup without the
cream and paired with a side salad a complete meal in itself.